How to make homemade Malpua

How to make homemade Malpua


  • 3 cups (750ml) milk
  • 2 cups (400g) sugar
  • ½ cup (65g) refined flour/maida
  • 1 ½ (360ml) water
  • 3-4 crushed cardamom/elachai
  • 20-22 saffron strands
  • 1 teaspoon fennel seeds/sauf
  • Oil for frying

Steps In Making Malpua

  • To prepare the sugar syrup, in a pan add sugar and water and cook it on medium flame while stirring it occasionally for 6-7 minutes. The sugar will dissolve and start to boil.
  • Add saffron strands, crushed cardamoms, and cook for 7-8 minutes or until it forms a one string consistency. This means when you check the consistency of the syrup in between your two fingers it will form a single string.
  • To prepare the malpua batter, place a heavy bottom pan over medium flame and add milk. Now bring it to a boil. While stirring it occasionally, cook till the milk is reduced to 3/4th. Keep scraping the sides.
  • The milk will become thick, now add crushed cardamoms, fennel seeds. Remove the reduced milk in a bowl and let it cool down for 10 minutes.
  • Add semolina in the malpua batter and mix well. Now add the refined flour in 2-3 batches and mix till well combined. It will form into a thick batter.
  • Add a few tablespoons of milk and mix till it gets a thick pouring consistency. Now let it rest for 10 minutes.
  • To fry the malpuas, in a pan over a medium flame add oil and once it becomes hot, add a spoonful of the batter and let it cook for a minute, before turning the sides.
  • Fry till golden brown from both sides, it will take around 4-5 minutes. Similarly, fry all the malpua’s
  • Immediately transfer the malpua’s into the warm sugar syrup and let it rest there for 10 minutes before serving.
  • Serve hot! Can be stored in the refrigerator for up to 3-4 days. Your Malpua recipe is ready.

Recipe Notes

  • Saunf (fennel seeds) adds a good flavor and taste to the malpua’s, Don’t skip this.
  • Add refined flour in batches to avoid lumps.
  • The malpua batter has a pouring consistency, it shouldn’t be very thick nor thin.
  • Always fry the malpua’s on medium flame else they won't cook from the center.
  • The sugar syrup should always be warm while adding the malpua’s. if it’s cold then the malua’s won’t absorb the sugar syrup.